|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|1 tbsp||(15 mL) Toasted sesame seeds|
|3||Cloves garlic, minced|
|1 tsp||(5 mL) Chili flakes|
|2 tsp||(10 mL) Freshly grated ginger|
|1/4 cup||(60 mL) Soy sauce|
|1/4 cup||(60 mL) Honey|
|1/4 cup||(60 mL) White wine|
|1/4 cup||(60 mL) Sherry|
|2 tsp||(10 mL) Chinese five spice powder|
|2 tbsp||(30 mL) Vegetable oil|
|1||Red pepper, cut into bite sized pieces|
|1||Yellow pepper, cut into bite sized pieces|
|5||Green onions, cut into 2” (5 cm) pieces|
PLACE chicken in a large re-sealable plastic freezer bag. Whisk together the next 10 ingredients. Pour the mixture over the chicken in the plastic bag. Massage to coat. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
REMOVE chicken from the bag and thread onto wooden skewers, alternating with the peppers and green onions.
POUR the remaining marinade into a small saucepan and bring to a boil for 2 minutes over medium heat. Remove from heat and set aside.
PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill skewers for 10-12 minutes, turning frequently until evenly char-grilled and the internal temperature of the chicken reaches 165°F (74°C). Brush with the remaining marinade as you grill the kebabs. Alternatively you can place the skewers under a preheated broiler for 10-15 minutes.
Soak the wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Chinese five-spice powder can be found in the spice aisle of your grocery store.
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